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Rhubarb Crisp

 Rhubarb Crisp
I found this recipe in a box of Quaker Oats about 20 years ago. It's quick, and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert! —C.E. Adams, Charlestown, New Hampshire
8 ServingsPrep: 15 min. Bake: 45 min.


  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 3 cups sliced fresh rhubarb or frozen rhubarb, thawed
  • 2 cups sliced peeled apples or sliced strawberries
  • 1 cup quick-cooking or old-fashioned oats
  • 1/2 cup packed brown sugar
  • 1/2 cup butter, melted
  • 1/3 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • Vanilla ice cream, optional


  • In a large bowl, combine sugar and cornstarch. Add rhubarb and apples
  • or strawberries; toss to coat. Spoon into an 8-in. square baking
  • dish.
  • In a small bowl, combine the oats, brown sugar, butter, flour and
  • cinnamon until the mixture resembles coarse crumbs. Sprinkle over
  • fruit. Bake at 350° for 45 minutes or until bubbly and fruit is
  • tender. Serve warm with ice cream if desired. Yield: 8 servings.
Nutritional Facts: 1 serving (1 cup) equals 320 calories, 12 g fat (7 g saturated fat), 31 mg cholesterol, 124 mg sodium, 52 g carbohydrate, 3 g fiber, 3 g protein.